Thai-Inspired Salmon Salad is a light, fresh meal. A simple Sesame-Ginger Dressing is used to baste the salmon while cooking, as well as tossed with the salad so you get tons of flavor in every bite!
Course: Main Dish
Cuisine: Gluten Free, Seafood
1Cuppurple cabbagesliced thin
1CupNapa cabbagesliced thin
1red peppercut into thin strips
1carrotcut into matchsticks
2Tablespoonsfresh cilantrofinely chopped
2Tablespoonsgreen onionsliced thin
sesame seeds* optional
1/4Cupextra virgin olive oil
1Tablespoonsoy sauce* use gluten free if necessary
1Tablespoonginger* I used paste
2salmon filets* I use Sockeye salmon from Alaska
Chop all the ingredients and add to a medium size bowl.
Combine all the ingredients for the dressing in a small bowl and whisk until well combine. Alternatively, you can add all the ingredients to a blender and blend until combined. Set aside 2 Tablespoons of the dressing to use on the salmon.
Preheat your oven to 350°F.
Place the salmon on a baking sheet or broiler pan. Baste with the Sesame-Ginger dressing that you set aside.
Bake for 5 minutes, then add more of the dressing, if desired. Continue baking for 5-10 more minutes until the salmon is cooked through and flakes apart easily.
To serve: divide the salad between 2 large bowls. Top each salad with a filet of salmon. Serve with additional Sesame-Ginger Dressing on the side. Garnish with sesame seeds, if desired.
This recipes makes about 1/2 Cup of the Ginger-Sesame Dressing.